Coconut Banana Cookies

Hello Bristol! Anyone else loving these cooler temperatures? I get the feeling that autumn is upon us and that means I can finally fire up the oven! So, as I’m training for the Bristol Half Marathon, I wanted to make these cookies which are great snacks packed with energy. Here is what you’ll need:

  • 2 ripe bananas
  • 1 tablespoon vanilla
  • 1 1/2 cups finely grated coconut
  • 1/4 cup nuts or seeds (I used pumpkin)
  • 1/4 raisins (or chocolate chips)

First, mash your bananas very well. The riper they are, the sweeter they’ll be, and the easier they will mash up.

At this point, add some vanilla, stirring it in thoroughly.

Next, add the coconut, pumpkin seeds, and raisins. I will add that although the pink bag of coconut says flour, it’s more like finely shredded coconut. I do have actual coconut flour which is much finer. I suppose you can use that as well, and if so, let me know how it turns out.

Spoon out the mixture onto a cookie sheet, flattening them a bit. Place them in an oven heated to 350 F / 180 C for 15 minutes. If you want a bit more browning on top, add another 3-5 minutes to that.

And there you have it, Coconut Banana Cookies! These were super easy to make, and start to finish, took just over 30 minutes or so. You can also customize these as you like once you have the banana, coconut, and vanilla base. I think chocolate chips and walnuts would be great together, as well as dates and almonds. However you bake them, this recipe is hard to mess up. Give these a try this weekend as the cooler weather rolls in. Thanks for reading and Happy Eating!

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No Bake Cookies

Anyone else hot up in here? Ok, ok, so I know that the weather we’ve been experiencing is called summer – I did grow up in California after all! But after living in Bristol, this sudden heat is all so sudden! I’ve not really baked anything lately because I don’t want to heat up my home any more than I need to. Most homes here don’t have that precious central air conditioning, so we kinda have to rely on harbour side breezes. However, I wanted something sweet to enjoy while watching football and I have to clear out my cupboards. Hence, no bake cookies… aka I’ve got coconut flour and golden syrup that needs to be used up. Here is what you’ll need:

  • 2 1/4 cups coarse coconut flour
  • 3/4 cup almond flour
  • 1/2 cup cranberries
  • 2/3 cup golden syrup
  • 1/4 cup almond milk
  • 1 teaspoon almond extract

Step one, pour all ingredients into a bowl! Great recipe right? I did make my own almond flour with raw almonds I got from the Zero Green shop in Bristol, and added some organic cranberries I got there as well. And if you’re looking for a coarse coconut flour, I got this one at Southville Deli ages ago, but I’ve also seen the same brand at Sainsbury’s.

Next, mix it up! If you find the dough is still a bit dry, you can add a bit more syrup or almond milk to bind it together.

Once the dough is a bit sticky, roll into cookie like shapes and place on a plate.

Pop into the freezer for about 30-45 minutes to set.

And there you go, No Bake Cookies, made unique by whatever you’ve got in your kitchen. There are a lot of ways to personalise these as you see fit. You can add nuts and/or chocolate chips. And you can substitute honey or maple syrup for the golden syrup. Or drizzle caramel or chocolate on top. Oh go ahead, just dip them in the chocolate! And the best part is that you don’t have to power up the oven! Make these ahead of time for a cool summer treat, or to bring to a World Cup get together. Stay cool Bristol, thanks for reading and Happy Eating!

Oat and Banana Energy Bites

Today is bank holiday Monday and it is absolutely gorgeous! I had a fantastic run this morning and decided to make this recipe as a post workout treat. And although I do enjoy running as a hobby, this time it’s in training for the Bristol 10k. I also decided to raise funds for the Bristol city centre hospital charity, Above and Beyond, which does some really great things for so many patients. If you would like to make a donation towards my fundraising goal, you can donate here: https://www.justgiving.com/fundraising/candice-cole

And if you’d like to make these delicious energy bites, here is what you’ll need:

  • 3 cups oats (270 g)
  • 4 tablespoons milled linseed or flaxseed
  • 1 teaspoon cinnamon
  • 2 small bananas
  • 1 teaspoon vanilla
  • 1/2 cup honey or maple syrup (170g)
  • 1 cup peanut butter or nut blend (225g)

Go ahead and mix up the oats, linseed, and cinnamon. Put aside.

Next, mash the bananas. Make sure your bananas are ripe. This ensures they are soft which makes it a lot easier to mash into a smooth purée.

Add the vanilla, honey, and nut butter to the bananas, stirring very well.

Add the wet ingredients to the oat mixture, and mix very well. Once thoroughly incorporated, let sit for about 10 minutes for the oats to absorb some of the banana mixture.

At this point, roll into balls and place on a piece of parchment or baking paper. If the dough is still a bit wet, you can add a bit more linseed, or roll with something like coarse coconut flour, chopped nuts, or mini chocolate chips.

Place in the freezer for an hour to set.

And there you have it, Oat & Banana Energy Bites! They are the perfect pre-workout, post-workout, or sitting on the couch snack! You can even have these for breakfast or an afternoon pick me up. It’s also tasty to try different nut butters like a coconut peanut butter, as I did in mine. Next time I’ll experiment with different bits to roll in it, although the coconut is delicious! However you make them, I hope you savour these healthy treats! Enjoy the good weather and if you’re around on Sunday May 13th, cheer on all of us running the Bristol 10k in the city centre. Remember your sunscreen, thanks for reading and Happy Eating!

Peanut Butter Chocolate Brownies

So, I still have Easter chocolate left! Although I love baking I don’t tend to be eating as much sweets as I’ve been getting older. Therefore, I turned my last (dark) chocolate egg into brownies. They don’t contain any dairy or refined flour. Here is what you’ll need:

  • 3 eggs, room temperature
  • 1 teaspoon vanilla
  • ~2 cups (260 g) dark chocolate
  • 1/4 cup peanut butter, and 2 tablespoons to drizzle
  • 1 1/3 (120 g) cup almond flour
  • 2/3 (50 g) cup coconut flour

If you have a double boiler, use that to melt the chocolate. Otherwise, like me, use a saucepan that is wider than a small pot of simmering water beneath.

While the chocolate is beginning to melt, beat the eggs and vanilla very well.

You can also use this time to measure out the almond and coconut flour.

Once the chocolate is melted, take it off the heat source and stir in 1/4 cup of peanut butter.

Now, you’ll add the warm chocolate to the eggs, mixing well. Make sure the chocolate isn’t too hot so the eggs don’t cook up.

Next, you’ll add both flours, making sure it is all incorporated and absorbed by the chocolate mixture.

The mixture will be very thick by now. Go ahead and press it into a square baking tin, or anything you have. Mine was rectangular, so the brownies will be a bit thinner.

At this point, go ahead and drizzle some extra peanut butter on top.

Heat your oven to 180 C / 350 F and bake for 20 minutes. It will rise a bit, but it should be done when you notice a bit of cracking on top.

And there you have it! Peanut Butter Brownies that are dairy free and free from refined flour! These are very rich and decadent, making it the perfect companion for a cup of coffee. They are also a great post run treat! And as I’ve been training for the Bristol 10 k in two weeks time, these went down nicely. Give these a try and savour them as summer approaches. Thanks for reading and Happy Eating!

Peanut Butter & Chocolate Muffins with Coconut Flour

Hello Bristol! Enjoying the spring weather? I’ve been loving the longer days and slightly warmer temperatures. I feel much more active, thus much more hungry. And if like me, you still have leftover Easter chocolate, then this is a fun way to use it up. Here is what you’ll need:

  • 3 eggs
  • 1 heaping tablespoon of coconut oil
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup coconut flour
  • ~1/4 cup chopped chocolate or chocolate chips

First, beat your eggs very well.

Next, add the coconut oil, peanut butter, vanilla, sugar, and salt. Mix this very well.

Last, add the baking powder and coconut flour. Combine thoroughly. It may take a few minutes, but keep stirring until the batter is smooth.

You will then chop up some chocolate and throw that in. You can also substitute nuts instead of chocolate if you like.

Line or grease a muffin tin for 6 muffins. I seemed to have lost my 6th one, so greased it with coconut oil. Bake at 400 F / 200 C for 10-12 minutes.

And there you have it, Peanut Butter Chocolate Muffins! These are packed with protein and are a great post workout snack. Or a post work snack, post nap snack, etc. And since they don’t contain refined flour, it can be a great gluten free treat. They come together quite quickly, making these muffins an easy treat to whip up today. Use up the last of your Easter chocolate by giving these a try! Thanks for reading and Happy Eating!

Apple Cider Caramel Cake

I know I’ve been a bit lax on the posts lately… I blame that on the cold and snow. So I decided to make a cake for Easter this past weekend using some cider I bought at The Cider Shop here in Bristol. It’s a bit time intensive, but well worth it in the end. Here is what you’ll need:

  • 2 cups almond flour
  • 3/4 cup coconut flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/2 teaspoon baking powder
  • 1 mashed banana
  • 4 eggs
  • 1/4 cup any kind of milk (I used almond)
  • 1/4 cup melted coconut oil
  • 1 teaspoon almond essence

In a large bowl, combine your dry ingredients- almond flour, coconut flour, sugar, salt, and baking powder.

In a separate bowl, mash a ripe banana very well, until it becomes paste like.

In the wet ingredients bowl, add 4 beaten eggs, the almond milk, melted coconut oil and almond essence.

Combine the wet and dry ingredients, mixing very well. Go ahead and pour the batter into a lined round baking tin and bake for 35 minutes at 350 F /180 C.

Once baked, take the cake out of the tin and while it is cooling, you can make the caramel topping. Here is what you’ll need:

  • 1 cup of sweet apple cider
  • 1/3 cup brown sugar
  • 1/4 cup salted butter
  • Sliced almonds to top cake at the end

I picked up a bottle of Woodredding medium sweet cider at The Cider Shop while I was exploring the Wapping Wharf cargo shops the other week. This was lightly sparkling and not too dry, so very enjoyable to drink on its own. It’s also a sweet variety which is great to reduce when baking.

On a medium high heat, combine the butter, cider, and sugar. Melt everything down and stir, stir, stir. You really want to make sure to keep an eye on it, constantly stirring at this heat, and having the patience not to raise the temperature too much.

As the liquid and alcohol evaporate away, the mixture will thicken. I cooked it a little too long, but next time, I will stick to 20 minutes then reduce the heat for another 5 – 10.

Let the caramel cool only slightly, then pour over the cake, smoothing it evenly over the surface.

I was aiming for a caramel that wasn’t as thick so it would drip down the sides, but, you can’t have it all, eh? Top with sliced almonds and eat vigorously.

And there you have it, Apple Cider Caramel Cake! It may take some time to make, but is sooo worth it in the end! And although my kitchen smells like a pub from the evaporated cider alcohol, my tummy is very satisfied.

This is a great treat to make for garden parties or just to enjoy on your own as the weather gets warmer. It’s also a great way to showcase some of the wonderful cider the West Country has to offer. Pick your favourite sweet cider and have a go! Hope you all had a relaxing long weekend, and fear not, Spring is (probably) on the way! Thanks for reading and Happy Eating!

Chocolate Coconut Flour Bread

The Christmas season is upon us, yay! Did anyone else catch the dressed up boats cruising the harborside Saturday night? Really put me in the holiday baking mood! This is my favourite time of year to bake up treats. Mostly because it’s cold and baking helps to heat up the kitchen. So tonight I’m bringing the heat by baking some Chocolate Coconut Flour Bread. This does not contain any refined flour, and to be honest, is more like cake than bread. Here is what you’ll need:

  • 6 tablespoons butter (or coconut oil)
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup cocoa powder
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 eggs

First, cream the butter, sugar, and vanilla. It helps if the butter is room temperature.

Next add in the cocoa powder and mix well.

In a small bowl, combine the coconut flour, baking powder, and salt. Then add it to the butter mixture, combining it well.

In another separate bowl, whisk the eggs very well until yellow and smooth.

You will then add the eggs to the flour and butter mixture. At this point, it is time to really stir it up!

As you can see, at first glance, it may not appear to come together. But keep going.

It will begin to turn a light brown colour, but more mixing is still required.

The mixture will be ready when it looks like brownie batter. If you have a hand mixer, it will be helpful. Otherwise just use a whisk to mix thoroughly.

Go ahead and pour it into a lined or greased loaf tin. At this point you might be thinking there doesn’t seem to be enough batter for a loaf, but don’t worry, it will rise.

Heat the oven to 350 F / 180 C and bake for 24 minutes. Depending on your oven, you may need a few more minutes.

When you take it out the oven, you’ll see that it did indeed rise. You can enjoy it as is, or add a glaze and festive sprinkles similar to the cookies I made last week.

And there you have it, Chocolate Coconut Flour Bread! Well, really, it’s more like cake, but calling it bread means you can have it for breakfast. With 6 eggs and coconut flour, it is actually pretty decent protein wise. It’s also a great option if you are baking for those who cannot tolerate traditional flour. Also, you can substitute coconut oil for the butter to make it dairy free as well.

That’s all for this week. Hope you enjoyed this chocolatey treat and are enjoying holiday baking in your kitchens across the globe. Mind the snow, thanks for reading, and Happy Eating!

Peach Tarts


Summer is slowly coming to an end, but I’m not ready to slow down just yet! We’ve got a bank holiday weekend coming up, and since I’ll be at Reading, I figured I better pump myself full of nutrients to even out the gluttony a three day weekend usually brings. And since peaches are still abundant, I decided to make dairy free, grain free, peach tarts! Here is what you’ll need:

1 1/2 cup course coconut flour or desiccated coconut

  • 1 cup almond flour / ground almonds
  • 2 tablespoons fine coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil
  • 2 eggs
  • 4 tablespoons honey
  • 1 teaspoon vanilla
  • 4-5 peaches
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut oil (for the topping)*

**UPDATE: I would not recommend adding extra coconut oil on the topping. I think sprinkling brown sugar over the top would be just fine. The finished product tasted good, but the oil seeped into the crust too much. If you like coconut oil, have at it as it still tasted really nice, but I’m not sure the extra oil would suit everyone. Perhaps instead of 1/4 cup, maybe 1 tablespoon would be better.


First combine the dry ingredients which consists of both coconut flours, almond flour, and cinnamon. Set aside.


You will then combine the wet ingredients consisting of the coconut oil, eggs, vanilla, and honey. I used Woody’s honey which is a great product made in Bristol. I purchased it at Southville Deli in Bedminster, and I’ve also found it at the Tabacco Factory Sunday market on occasion. This honey comes to us from Sea Mills which is nestled west of the city center, on the banks on the Avon. There is a great pub there called Lamplighters; check it out if you’re in the area.


Add the wet ingredients to the dry bowl, and mix well, using your hands if necessary.


After the pastry has come together, put it in the fridge to chill. Now it’s time for the peaches!


You will then peel and slice 4-5 peaches. I used 4 peaches in today’s recipe, but I do think 5 would have been better.


Next, comes the topping. Thoroughly combine 1/4 cup coconut oil and 1/2 cup packed brown sugar. If you would like to make this a “paleo” desert, you can omit this topping and glaze the finished product with honey.


Take the dough out of the fridge and split in half. Grease your tins and press the pastry until it takes the shape of the pan. You can try rolling it, but this type of flour can be a bit crumbly.


I decided to pre bake the pastry as the peaches are very juicy and no one likes a soggy bottom. I placed them in the oven for 10 minutes at 180 C / 350 F.


Take the pans out of the oven a let them cool for about 5 minutes. Then, arrange the peaches as you like in each tin, followed by a sprinkling of the brown sugar topping. You can also chop up the peaches instead of slicing, and heap them in.


At the same temperature, place the tarts in the oven for another 10-15 minutes, or until the peaches are cooked. I suggest placing them on the bottom rack (which I didn’t do in the pic) to avoid the crust from browning too much.


And there you have it folks, summertime Peach Tarts! These will be a hit at a bank holiday gathering or to eat amongst your household while enjoying the fading light of summer. These tarts are a great option for anyone who can’t have dairy or refined flour. And as mentioned earlier, it can easily be made paleo. I really hope you get a chance to taste these while peaches are still plentiful on the grocery shelves. I got my peaches at Aldi (UK) this week as they are on offer for 45p for a 4-pack. I believe the offer is good until next week.

Anyhow, enjoy your bank holiday weekend, and if you don’t have any plans, make some Peach Tarts! The one suggestion I would make is to use baking paper to line the tins which will make them easier to get out. Until next time, thanks for reading and Happy Eating!